So fluffy and so yummy!

Ingredients

* 1 envelope active dry yeast
* 1/2 C. + 3/4 C. warm water
* 1/4 C. tomato paste
* 2 Tbs. olive oil
* 2 3/4 C. all-purpose flour
* 2 tsp. salt
* 1 tsp. dried oregano, crumbled

Directions

In a medium bowl, sprinkle yeast over 1/2 C. water. Let stand until yeast is creamy, 2 minutes. Stir until yeast dissolved. Add tomato paste and the rest of the water. Stir in olive oil. In a large mixing bowl, stir the flour, salt and oregano together. Pour liquid into dry ingredients. With a wooden spoon, stir until a soft dough forms. Turn dough onto a lightly floured surface and knead until smooth and elastic, should take 10 minutes.

Oil the inside of a large bowl. Add dough, turning it once to oil the top. Cover with plastic wrap and let rise until doubled, 1 1/2 hours. Oil a large baking sheet. Flatten dough to eliminate air bubbles. Cut the dough into 8 even pieces. Shape each into a ball. Arrange balls several inches apart on the baking sheet. Cover with plastic wrap and let rise until doubled, 1 hour.

Preheat oven to 400 degrees. Bake until rolls are golden brown and sound hollow when tapped, 20 minutes. Slice rolls onto a wire rack to cool. Serve. Store for 24 hours or freeze for up to 1 month.

Yield 8 rolls.

For more Italian recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!